There's something wonderfully bright and cozy about this Cranberry Orange Bread Recipe. It’s the perfect bake when you want a little citrusy zing paired with the tart pop of cranberries—ideal for a snack, breakfast, or even a thoughtful gift. I love making it around the holidays or whenever fresh oranges start showing up at the market because it brings that fresh, fragrant vibe right into your kitchen.
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In the Kitchen
I’m always impressed by how this Cranberry Orange Bread Recipe balances sweet and tart with a subtle citrus aroma that fills your home as it bakes. It’s so easy to whip up, and the results never disappoint—a moist, tender loaf with just the right crunch from nuts if you add them.
- Juicy and Tender Every Time: Using fresh orange juice and a bit of zest brightens the batter and keeps the crumb soft and moist.
- Golden, Satisfying Finish: The baked bread has a toasted, beautifully caramelized crust that’s irresistible to slice into.
- Simple Ingredients, Big Impact: You won’t need anything fancy to create this flavorful loaf, just pantry staples and a handful of cranberries.
- Weeknight to Weekend Ready: This bread works for a midweek treat or a leisurely weekend brunch, adaptable to whatever you’re craving.
Ingredients at a Glance
When picking ingredients for your Cranberry Orange Bread Recipe, freshness is key, especially for the citrus and cranberries. I find that using freshly squeezed orange juice and zest really brightens the flavor. Also, don’t skip chopping the cranberries—they spread their tart bursts beautifully throughout the loaf.
- All-purpose flour: The backbone of the bread, make sure it’s fresh and not clumpy for a light texture.
- Granulated sugar: Balances the tart cranberries—your loaf will still taste vibrant, not cloyingly sweet.
- Baking powder & baking soda: These leavening agents ensure a tender, risen crumb.
- Unsalted butter: Melted, it adds richness—room temperature butter works too if melting isn’t your thing.
- Fresh orange juice & zest: The secret to that lovely citrus scent and flavor.
- Eggs: Helps bind everything and adds moisture.
- Vanilla extract: A little warmth that complements the orange and cranberry beautifully.
- Cranberries (fresh or frozen): Chopped to avoid big pockets and get even distribution of tartness.
- Chopped walnuts or pecans (optional): Adds a crunchy texture contrast that’s totally worth it.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Cranberry Orange Bread Recipe
Step 1 — Prepare Your Pan and Preheat
Start by preheating your oven to 350°F (175°C). Grab a 9×5-inch loaf pan and grease it well with butter or oil, then lightly dust with flour—or line it with parchment paper for easy removal. This step sets you up for that perfect golden crust I’m sure you’ll love.
Step 2 — Mix Dry Ingredients Thoroughly
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Doing this well means your leavening will be evenly distributed, giving your bread the right lift and crumb texture you want with every slice.
Step 3 — Combine Wet Ingredients With Care
In a separate bowl, whisk melted butter, freshly squeezed orange juice, orange zest, eggs, and vanilla extract until fully blended. The mixture should be smooth and fragrant. I always use fresh oranges here because the bright aroma makes a really noticeable difference.
Step 4 — Gently Fold Wet Into Dry
Pour the wet ingredients into the dry and stir just until combined—don’t overmix or you may end up with a dense loaf. You’ll notice the batter is thick but moist.
Step 5 — Add Cranberries and Nuts
Fold in the chopped cranberries and, if you like, nuts. The fruit adds bursts of tartness while the nuts bring a pleasant crunch. Even if you don’t usually bake with nuts, I encourage you to try them here—it adds a nice balance to the bread’s texture.
Step 6 — Bake Until Golden and Done
Pour your batter into the prepared pan and smooth the top. Bake for 55 to 65 minutes. Keep an eye towards the end—if the crust is browning too fast but the inside is still baking, loosely tent the bread with foil. The best doneness test is a toothpick inserted in the center: it should come out clean or with a few moist crumbs.
Step 7 — Cool and Enjoy
Let your bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This pause makes slicing neater and keeps the crumb from getting gummy. I can never resist a slice while it’s still a little warm, spread with butter!
Things to Remember
From my kitchen to yours, some tips that helped me get this Cranberry Orange Bread Recipe just right every time:
- Doneness Cue: The toothpick test is your best friend—clean or with a few moist crumbs means perfect doneness without drying out.
- Temperature Trick: Always preheat your oven fully to 350°F so the bread rises and cooks evenly.
- Make-Ahead Move: The flavors actually develop overnight, so wrapping the cooled bread and resting it a day can boost taste.
- Common Pitfall: Avoid overmixing to prevent a tough, dense crumb—stop as soon as ingredients are combined.
Ways to Serve It
Finishing Touches for Cranberry Orange Bread Recipe
a smear of creamy butter or rich cream cheese takes this bread from simple to indulgent. I especially love a touch of lightly whipped cream cheese with a sprinkle of orange zest on top—adds a little extra zing and makes it feel special for brunch or a weekend treat.
Plays Well With
Pair your Cranberry Orange Bread with a hot cup of tea or coffee and a handful of fresh fruit to balance the tart and sweet flavors. A side of yogurt or nut butter also complements the texture beautifully, making your snack or breakfast more filling.
Simple Plating Upgrades
For something a little extra, dust a little powdered sugar over the loaf or drizzle a simple orange glaze made with powdered sugar and orange juice. If you’re serving guests, stack slices on a beautiful wooden board lined with fresh sprigs of rosemary or citrus slices for a fresh, colorful touch.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover Cranberry Orange Bread in an airtight container or wrap it tightly in plastic wrap at room temperature for up to 2 days. It stays moist and fresh, but after that, I recommend refrigeration to keep it from drying out—though the chill can make it feel a tiny bit firmer.
Freezing Tips
This bread freezes surprisingly well! Wrap whole or sliced portions tightly in plastic wrap and then foil or a freezer bag. It keeps for up to 3 months. To thaw, let it sit at room temperature for a few hours or overnight in the fridge for even texture retention.
Reheating Cranberry Orange Bread Recipe Without Drying Out
To revive freshness, warm slices in the oven at 300°F for about 5–7 minutes, covered loosely with foil to prevent drying. Alternatively, zap a slice in the microwave for 15 seconds with a damp paper towel wrapped around it—that gentle steam keeps it nice and soft. An air fryer on low for a few minutes also works wonders for a crisp outside and tender inside.
Frequently Asked Questions
Yes, frozen cranberries work just fine! I recommend thawing and lightly draining any excess liquid before chopping to avoid extra moisture in the batter.
While fresh orange juice adds the signature flavor, you can substitute with lemonade or even apple juice in a pinch—but expect a milder citrus note.
Cover the bread loosely with foil midway through baking to prevent over-browning while the inside finishes cooking.
Don’t overmix, use fresh orange juice, and avoid overbaking by checking with a toothpick around the 55-minute mark. Cooling in the pan before slicing also locks in moisture.
Final Thoughts
This Cranberry Orange Bread Recipe truly feels like a hug in loaf form—bright, tender, and just a little tangy. I hope you enjoy baking it as much as I enjoy sharing it with friends and family. It’s simple, delicious, and flexible enough to suit many occasions. Bundle up your loaf with a bit of butter, a hot drink, and good company for a cozy moment you'll want to revisit again and again.
PrintFull Printable Recipe
Cranberry Orange Bread Recipe
This Cranberry Orange Bread is a moist and flavorful quick bread featuring fresh orange juice and zest combined with tart cranberries. It's perfect for breakfast or an afternoon snack, with an optional crunch from nuts like walnuts or pecans. The bread is easy to make and bakes into a beautifully golden loaf with a tender crumb.
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, melted
- ¾ cup orange juice (freshly squeezed is best)
- 1 tablespoon orange zest
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 ½ cups fresh or frozen cranberries, coarsely chopped
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine wet ingredients: In a separate bowl, whisk together the melted unsalted butter, freshly squeezed orange juice, orange zest, eggs, and vanilla extract until thoroughly blended.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
- Add cranberries and nuts: Gently fold in the coarsely chopped cranberries and the chopped nuts if using, distributing them evenly throughout the batter.
- Transfer to pan: Pour the batter into the prepared loaf pan and spread it evenly with a spatula to ensure an even bake.
- Bake: Place the pan in the preheated oven and bake for 65 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, loosely cover the loaf with aluminum foil to prevent burning.
- Cool in pan: Remove the bread from the oven and let it cool in the pan for about 10 minutes to set.
- Cool completely: Transfer the bread to a wire rack and allow it to cool completely before slicing to maintain its structure.
- Serve: Slice the cranberry orange bread and serve it plain or with a spread of butter or cream cheese for added richness.
Notes
- Use freshly squeezed orange juice for the best bright citrus flavor.
- If using frozen cranberries, do not thaw them before mixing to prevent the batter from turning purple.
- Chopped walnuts or pecans add a nice crunch, but they can be omitted for a nut-free version.
- Cover the bread with foil during baking if it browns too fast to avoid overcooking the top.
- Allow the bread to cool completely before slicing to ensure clean slices and better texture.
- This bread freezes well; wrap it tightly in plastic wrap and foil before freezing.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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